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Turnips in White Sauce
From Mrs. Lincoln's Boston cook book, 1884
Serves 4
Turnips may also be mashed, drained, and seasoned with butter, pepper, and salt.
Presented as published in 1884. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
19Calories
1 gProtein
4 gCarbs
0 gFat
Full nutrition (19 nutrients)
Calories19 kcal
Protein0.5 g
Carbohydrates4.1 g
Fiber1.1 g
Sugars2.9 g
Total Fat0.1 g
Sodium7.2 mg
Potassium147 mg
Calcium18 mg
Iron0 mg
Magnesium5.8 mg
Phosphorus18 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin C15 mg
Vitamin B60.1 mg
Folate34 mcg
Water51 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Mrs. Lincoln's Boston cook book (1884) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 181. The excerpt below is the record exactly as published.
Turnips in White Sauce. — Wash and cut French tur- nip
Cook this with the app: pantry check, scaling, and the assistant.